Apparently I have an addiction. To vegetable soups.
And it never fails that whenever I make soup, I say, “Oh man where is my camera because my bloggites are going to love this recipe.”
That’s sick, people. Sick.
This recipe is from my friend and fellow blogger Kristin. Big ups, Kristin. This is some seriously delicious soup.
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TUSCAN VEGETABLE SOUP
1 (15-ounce) can low-sodium cannellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional
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In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes. Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more. Serve topped with Parmesan, if desired.
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Ok, let me tell you some things I did differently. I forgot to buy the cannellini beans [doh!], but I had two small cans of lima beans. So I smashed one can of beans and used the other whole. Also, I DO NOT EVEN A LITTLE BIT prefer fresh spinach, so I used a box of frozen spinach. It ruled.
It probably makes enough for four big-ish servings. [that’s a technical term, obviously.]
And welcome to No Dairy November, where the grilled cheese sandwich is made with soy cheese.
Delicious? Yep. Surprised? Me too. Oh I am really trendy now, eating soy cheese and all. If only my wardrobe was as trendy as my fridge.
